Sponge Cake

Ingredients

• 8 oz. Brown & Polson’s ‘‘ Patent” Corn Flour.
• 1, ORs) 's 5 a Paisley Flour.
• 8 oz. Sifted Sugar.
• 6 Eggs.
• Chipped Cocoanut or Ground Bitter Almonds.

Method

1. 1

   Measure out the ingredients.

2. 2

   Butter and flour a two-pound cake tin.

3. 3

   Beat the eggs, sugar and flavouring for half-an-hour, or till thick and creamy.

4. 4

   Mix the Corn Flour and Paisley Flour well together.

5. 5

   Sift it into the egg mixture very lightly and gradually, mixing with a fork or iron spoon.

6. 6

   Pour at once into the prepared cake tin, which should only be half full, as this cake rises very high.

7. 7

   Put at once into a quick oven and bake for about three-quarters of an hour.

8. 8

   Remove from the tin and cool on a wire tray.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 14. The excerpt below is the record exactly as published.

SPONGE CAKE, 8 oz. Brown & Polson’s ‘‘ Patent” Corn Flour. 1, ORs) 's 5 a Paisley Flour. 8 oz. Sifted Sugar. 6 Eggs. Chipped Cocoanut or Ground Bitter Almonds.

Cook this with the app: pantry check, scaling, and the assistant.